07 July 2016

Lo Mein Vegetable Stir Fry

This was made using the leftover vegetables in the refrigerator that would have otherwise gone to waste . The sauce is something I played around with until I got it to taste the way I wanted it to. Enjoy!

Lo Mein Vegetable Stir Fry

Author - Jan McMaster
Prep. time - 35 minutes
Cooking time - 20 minutes
Serves 4 - 6

1 - 2 T peanut oil
Wombok cabbage, thinly sliced
Carrots, julienned
Snow peas, leave whole if small, halve if large
Cauliflower, cut into florets
Broccoli, cut into florets
Baby corn
Mushrooms, sliced
Bean shoots
Thin Hokkien noodles
Crushed peanuts or cashews for garnish

Lo Mein Sauce

2 cloves garlic, peeled and crushed
2 teaspoons ginger
2 ½ tablespoons soy sauce
2 ½ tablespoons vegetarian oyster sauce
2 teaspoons Sambal Oelek
1 tablespoon dry sherry
1/3 cup vegetarian chicken stock
1 teaspoon sesame oil
1 teaspoon brown sugar


Mix together ingredients for sauce and set aside.

Stir fry vegetables starting with the cauliflower, carrots and broccoli as these will take the longest to cook.

When vegetables are tender, give sauce another stir and add to wok.

Gently separate Hokkien noodles and add to wok, stir gently to combine and warm through. Serve sprinkled with crushed peanuts or cashews.

Please note - You are more than welcome to share my recipes on your own blog providing that you link back to my blog and do not claim the recipe as your own.


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